Hot Chocolate Sauce
From Prestcold cold cookery, 1930
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 5. The excerpt below is the record exactly as published.
HOT CHOCOLATE SAUCE $ |b. sugar 2 oz. bitter chocolate 2 oz. butter | teaspoon vanilla essence % gill thin cream Pinch of salt I gill hot water Melt the chocolate in a small thick pan, and stir in the butter, sugar and salt. Add the hot water, and beat until the mixture is dissolved. Remove from the fire, and add the cream. Beat well, add vanilla essence and serve hot with vanilla cream. COLD CHOCOLATE SAUCE 4 |b. sugar 3 tablespoons cocoa I gill cream | oz. butter % gill hot water | teaspoon vanilla essence
Cook this with the app: pantry check, scaling, and the assistant.